by: Margie Bruner, owner of Glory Kitchen
The rich, orange color of this soup matches the delicious taste – deep, rich, roasted carrot flavor. Carrots combined with caramelized onions and a touch of garlic and ginger, all roasted until they are intensely sweet and flavorful, makes for a smooth soothing meal on a cold winter day. Creamy soup always pairs beautifully with a side of toasted crostini for dipping and a bit of crunchy flavor, so we made some sourdough toasts topped with shredded white cheddar and hazelnut crunchy flavor from Cairo nut & spice mix.
This recipe yields quite a bit of soup, so it is perfect for jarring the extra soup and gifting it to neighbors and friends or set some aside in the freezer to have on hand for a busy day. If you’re sharing your soup as a gift, what better way to package it than wrapping it with our Glory Kitchen hand drawn carrot tag!
Roasted Carrot Soup
Yield: 8 or more servings
- Cairo nut & spice mix
- 2 lb carrots
- 2 yellow onions
- 4 garlic cloves
- ginger, fresh, about 1 inch of root
- 6 cups vegetable stock
- olive oil
- sea salt
- 1 lime, freshly juiced
- ½ teaspoon coriander, ground
- ½ teaspoon nutmeg, ground
- 1 cup half & half
- fresh parsley, for garnish
- yogurt, sour cream, or créme fraîche for garnish
- Preheat the oven to 425º. Cut tops off the carrots (where stem grows), then roughly chop all carrots and lay them out onto a parchment or foil lined sheet tray. Roughly chop all onions & do the same. Throw 4 whole garlic cloves, no need to peel, onto sheet tray. Slice about 1 inch of fresh ginger into very small pieces, no need to peel, and also place on sheet tray but keeping it separated in a corner of the tray so it can be found & removed later. Drizzle all the veggies with olive oil and toss with sea salt and a generous amount of Cairo nut & spice mix. Place in the hot oven and roast for 15 minutes.
- Remove the garlic & ginger from the sheet tray and place the carrot/onion mix back into the oven to roast for an additional 30-40 minutes or until the veggies turn a golden brown. Set aside the garlic & ginger and allow to cool, then remove the skin from the garlic cloves.
- Once the veggies are out of the oven and are somewhat cool, place them into a food processor, or for a very smooth purée, a blender, with about 2 cups of vegetable stock and puree until they are nice and smooth without any chunks. If your food processor/blender can't hold it all, you may need to split the veggies and process them in two separate batches. Add more stock as needed and then pour pureed vegetables into a large stock pot.
- Turn the heat on med/low and add any remaining vegetable stock, juice of 1 lime, coriander, nutmeg and salt. Bring to a low simmer for about 10 minutes, continuing to stir the pot. Remove soup from heat, add in the half & half to finish the soup. If it is too thick, you can add more stock or water until the proper soup consistency is reached.
- Serve in bowls garnished with a drizzle of sour cream, creme fraîche or yogurt and top with fresh parsley and a sprinkle of Cairo nut & spice mix. Serve with cheesy crostini toasts topped with melted cheese and Cairo nut & spice mix.
This soup would also work well with Mumbai, Penang or San Miguel nut & spice mixes.
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